In a skillet, warm 1 tbs. olive oil over medium heat, then add diced onions. Cook until soft, about 4-5 minutes.
Add in ground turkey and minced garlic. Cook until turkey is no longer pink, about 4-5 minutes, then remove from heat.
In a mixing bowl, place contents of skillet and let cool slightly before adding ricotta cheese, mozzarella cheese, artichoke hearts, 1 tsp. salt and 1/2 tsp pepper. Stir to combine.
Slice tops from peppers and remove core and seeds. Divide filling between the six peppers, then top each with 1 tbs. mozzarella and 1 tsp. parmesan cheese. Place peppers into a dish lined with foil and sprayed with cooking spray. Add 1/2" water to the bottom of the pan.
Place dish into oven to roast for 25-30 minutes or until cheese is melted and golden. Top each with a couple shakes of dried oregano and chopped basil leaves. Let cool slightly before serving!
Keyword artichoke hearts, basil, bell peppers, ground turkey, italian,, mozzarella, oregano, red bell pepper, ricotta, stuffed